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Add Note

Game Pie

"We hold with the tradition that savoury pies are decorated and sweet ones not. I like to top ours with leaves - holly leaves at this time of year, and a Christmas message - but you can use any shapes you like."

Preparation time:
1 hour 40 minutes, plus 24 hours chilling

Cooking time:
40 minutes
to 45 minutes

Total time:2.3 hours to 2.4 hours, plus 24 hours chilling

Serves:
8

Ingredients

600g game casserole meat or any boneless meat from pheasant, partridge, pigeon or duck, cut into bite-size pieces

200g Venison shoulder meat, cubed

2 tbsp plain flour

2 tbsp dripping

2 onions, peeled and chopped

2 garlic cloves, peeled and chopped

200g smoked lardons

200g mushrooms, sliced

75g dried wild mushrooms, soaked in 150ml warm water

200g chestnuts, peeled and sliced

250ml chicken stock

375ml red wine

1 bouquet garni

1 tbsp redcurrant jelly

1 egg

1 tbsp milk for beating with an egg

350g puff pastry

Method

Toss the game meat and venison in seasoned flour. Melt the dripping in a large, ovenproof casserole, then add the floured
meat and brown on all sides. Remove from the pan and set aside. Add the onions, garlic and lardons; sauté until lightly
coloured. Add the mushrooms, drained wild mushrooms (reserve their soaking water) and chestnuts; sauté for
a further
5 minutes. Add the stock, wine, water from the wild mushrooms, bouquet garni, redcurrant jelly and meat. Bring to a
simmer, cover and cook gently for about 1 hour until the meat is tender. Allow to cool, and chill for 24 hours.

Preheat the oven to 220°C/gas 7. Transfer the meat mixture to a deep, 30cm x 20cm pie dish. Place a pie funnel in the
centre. Roll out the pastry to the thickness of a £1 coin - about 3mm. Brush the top lip of the pie dish with water
and press on a 2cm strip of pastry. Brush with water, then
lift the rolled pastry and lay it carefully over the pie dish.
Press the edges to seal, make a hole in the centre around the pie funnel and trim the excess. Brush the surface with the
egg wash. Cut out some decorative shapes from the pastry trimmings; arrange these on the surface, then glaze them.

Put the pie in the oven and bake for 40-45 minutes until the pastry is golden and the pie is cooked through.